大豆科学2018，Vol.37Issue(1)：141-148,8.DOI:10.11861/j.issn.1000-9841.2018.01.0141
热处理强度对大豆分离蛋白凝胶形成能力的影响
Effect of Heat Treatment Conditions on Gel Formation Ability of Soybean Protein Isolate
摘要
Abstract
In this paper,we studied the effects of different heat treatment conditions on the gel formation ability of soybean protein isolate and described the relationship between them.The denaturation degree,secondary structure and gel properties of protein samples were analyzed by thermal analysis,circular dichroism,texture determination and SDS-PAGE.The results showed that the complete denaturation equation of 7S and 11S components in SPI were y =3.784 12 × 1013x-6 521 6,and y =2.925 07 ×1011x-4.818 1.The gel strength and water holding capacity were 25.1 g and 93％ heated for 30 and 50 min at 95℃,respectively.The gel strength and water holding capacity increased firstly and then decreased with the increasing of temperature and time.The surface hydrophobicity and surface mercapto content were 364.4 ± 23.76 and 6.936 ± 0.050 68 μM·g-1,respectively.The results of surface properties showed that the decrease of gel formation ability was due to the fact that the protein molecules could be re-embed part of the hydrophobic region,resulting in declining in the number of acting groups.In this study,the heat treatment conditions and the fitting equation of the gel strength and water holding capacity were established,which provided reference for the preparation of different SPI gels,and provided some guidance for the process parameters of the cooking process in the industrial production of long-lasting tofu.关键词
凝胶强度/变性程度/表面性质/二级结构Key words
Gel strength/Degree of denaturation/Surface properties/Secondary structure分类
农业科技引用本文复制引用
杨岚,成玉梁,郭亚辉,谢云飞,姚卫蓉,钱和..热处理强度对大豆分离蛋白凝胶形成能力的影响[J].大豆科学,2018,37(1):141-148,8.基金项目
江苏省林业科技创新推广项目(LYKJ[2017]26). （LYKJ[2017]26）
